Potato and Carrot Dosa

Ingredients

• Potato - 2 whole
• Carrot - 2 whole
• Raw rice - 1 cup
• Onion - 1 whole
• Green chilies - 4 whole
• Asafoetida - 1 pinch
• Curry leaves
• Salt
• Oil
• Shallots - 8 whole
• Dry red chilies - 3 whole
• Coconut oil

Instructions

1. 1Peel the potatoes and carrots, chop them into small pieces, and boil until tender; drain and let them cool slightly so they are easy to handle.
2. 2Rinse the raw rice and soak it in enough water for a while to soften while the vegetables cook.
3. 3Peel and roughly chop the onion and roughly chop the green chilies; gather the curry leaves and a pinch of asafoetida so everything is ready for the grinder.
4. 4Combine the drained rice, boiled potatoes and carrots, chopped onion, green chilies, curry leaves, asafoetida, and salt in a wet grinder or blender and grind to a smooth, pourable batter, adding a little water as needed to reach dosa consistency.
5. 5Heat a non-stick pan over medium heat and brush it lightly with oil; pour a ladleful of batter and spread into a thin circle, watching for the edges to lift and the underside to turn golden and crisp.
6. 6Flip the dosa and cook the other side briefly until it has light brown spots and is cooked through, then transfer to a plate and repeat with the remaining batter, adding more oil to the pan as needed.
7. 7For the ulli chammanthi, peel the shallots and heat enough oil in a small pan to shallow-fry them together with the dry red chilies until they are light brown and fragrant; remove from the pan and let cool slightly.
8. 8Grind the fried shallots and red chilies to a fine paste in a small blender, season with salt, and stir in a splash of coconut oil to loosen the chutney and deepen the flavor.
9. 9Serve the dosas hot with ulli chammanthi or coconut chutney on the side for dipping.